Air Fryer Recipe
Crispy Lentil and Potato Croquettes
These crisp lentil and potato croquettes are just right for the air fryer, making a wholesome snack or appetiser with a lovely golden bite.
Ingredients
- 1 cup lentils, soaked overnight
- 2 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 2 tbsp fresh coriander, chopped
- 1/2 cup breadcrumbs
- 2-3 tbsp oil (for greasing the air fryer)
Method
- Drain the soaked lentils, then tip them into a food processor. Pulse until they form a coarse paste.
- Warm a little oil in a pan and add the cumin seeds. When they begin to splutter, add the chopped onion, garlic, and ginger. Sauté until the onion turns translucent.
- Add the lentil paste to the pan with the coriander powder, turmeric powder, red chilli powder, and salt. Cook for about 5 minutes.
- In a large bowl, mix the cooked lentil mixture with the mashed potatoes until well combined. Add the fresh coriander and mix again.
- Divide the mixture into equal portions and shape each one into oval or round patties, then coat with breadcrumbs.
- Preheat your air fryer to 200°C (392°F). Lightly brush or spray the croquettes with oil.
- Arrange the croquettes in the air fryer basket, making sure they are not overcrowded. Air fry for 10-12 minutes, or until golden and crispy. Turn them halfway through the cooking time.
Why this works in an air fryer
Soaked lentils give a coarse, protein-rich paste that firms as it heats, while mashed potato starch binds the croquettes without egg. Cooking the paste first drives off excess water; a dry breadcrumb coat then browns quickly in the air fryer’s fast convection, needing only a thin oil film for crispness.
Equipment notes
Timing assumes a 4–5 litre basket air fryer holding the croquettes in one loose layer with gaps. In a single-drawer model, shake or turn halfway and rotate edge pieces inward; in a dual-zone fryer, use one drawer for best airflow or add 2–3 minutes if splitting a small batch between both drawers.
Common pitfalls
- Croquettes cracking or slumping during shaping? The lentil-potato mix is too wet or warm; cook the lentil paste 2–3 minutes longer, cool it, then add extra breadcrumbs a tablespoon at a time until it holds a clean edge.
- Pale, dry-looking crumbs at minute 10? There is not enough surface fat for browning; mist or brush the breadcrumb coating lightly with oil and cook for another 2–4 minutes.
- Dark patches but soft sides? The croquettes are touching or sitting too close to the basket wall; leave finger-width gaps and turn them so the flattened underside gets direct airflow.
- Raw, beany flavour in the centre? The lentil paste was too coarse or undercooked in the pan; pulse a little finer next time and cook until it smells nutty rather than grassy before mixing with potato.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher, crunchier crust; it browns a little faster, so check from 9 minutes.
- Swap red lentils for soaked green or brown lentils for a firmer bite; they need a slightly finer pulse so the patties bind properly.
- Add 50g grated paneer or mature Cheddar to the cooled mixture for richness; keep the croquettes compact, as melted cheese can create small cracks.
- Use sweet potato instead of white potato for a sweeter, softer centre; add extra breadcrumbs to the mix because sweet potato holds more moisture.
Storage & reheating
Keep cooked croquettes chilled for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot through and crisp again.
Nutrition
Calories: 250
